A complicated name for the best zucchini fritters you’ll ever make. They disappear in seconds every time I serve them.

After the mushroom pashtida, here’s another one with zucchini. Cut into squares or slices, this crustless quiche is a delightful addition to a dairy buffet or summer lunch.

Here’s a Tunisian zucchini salad that will find its place among your kémia. It’s perfect when making couscous.

These zucchini flans are soft and fluffy, a fresh idea that’s different for using zucchini! They can accompany fish, meat, or be served alone with a salad.

Mhamar is a specialty of Tunisian Jewish cuisine featuring vegetables stuffed with meat. It’s a complete meal and a different way to use ground meat. You can prepare them ahead and eat them hot or cold with a drizzle of lemon juice! They’re also traditionally made for Passover by replacing breadcrumbs with matzo meal.

A beautiful green vegetable soup without potatoes. A vitamin-packed cocktail rich in fiber. The secret to a perfectly smooth texture is not adding too much cooking water to achieve a flavorful and creamy soup.

Soup season is here! This is a smooth and comforting pumpkin soup made with crème fraîche and topped with cheese.

A rich and flavorful zucchini velouté infused with bay leaf and elevated by a creamy goat cheese topping!

This recipe is excellent if you want to try cooking with millet. You can make this recipe as a main dish, but this risotto also makes a delicious side dish for fish, such as meagre fillet with coconut curry sauce.

Caponata is a Sicilian cousin of French ratatouille. Their preparation methods are very similar, but what gives caponata its characteristic taste are the capers, vinegar, and black olives. Today I’m sharing my Italian grandmother’s recipe.

An excellent side dish that will make most zucchini skeptics fall in love with them. Perfect with fish.